Drizzle the sprouting broccoli and asparagus with olive oil and sea salt, and dehydrate for approximately 1 hour at 46°C (alternatively you could blanch the broccoli and asparagus by placing it in a bowl and pouring hot water over it − then leaving it for 2 minutes to lightly cook).

TO MAKE THE SAFFRON AIOLI

Drain the soaked cashews and rinse thoroughly. Place all ingredients except the olive oil, saffron and preserved lemon in a high-power blender and blend until creamy and smooth. With the blender running slowly, pour in the olive oil. Add the saffron threads and the preserved lemon and blend until thoroughly incorporated.

TO MAKE THE PRESERVED LEMON DRESSING

Combine everything except oil in a blender on high for 30 seconds or until mixed well. Turn speed down to medium and drizzle in oil until fully emulsified.

Place mesclun in a bowl and drizzle with some extra preserved lemon dressing.

Scoop the tabbouleh in the centre. Place sprouted broccoli, asparagus, sliced avocado, and a good dollop of the saffron aioli around it. Sprinkle tabbouleh with pomegranate seeds and diced preserved lemon.